Heat oil in an oven-proof skillet over high heat. Add steak and sear for 2 minutes a side, then place skillet in oven and roast for 8 to 12 minutes or until medium rare. Remove from oven, transfer steak to a cutting board, reserving skillet, and let the meat rest while making sauce.

Add tomatoes, onions and garlic to same skillet over high heat. Add mushrooms and stir-fry for 5 minutes or until mushrooms have softened. Add stock and any juice from meat to vegetables and bring to boil. Season with salt and pepper to taste. Slice steak and divide between two plates. Pile sauce on top.

Suggested Wine Pairings

Well, there's no sexier wine in my book than good red Burgundy. The perfume of a fine Volnay in particular can act as an aphrodisiac - but maybe I'm being too personal. To best honour the food itself, my preference would veer toward a Barolo or Valpolicella ripasso. These full-bodied Italian red wines, especially the latter, would stand up nicely to the spice in the beef. - Beppi Crosariol

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